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Cheese Culture



Cheese Type

Kefalograviera is one of the newer Greek cheeses. Production was started in the 1960s and it has quickly become one of Greece’s most popular cheeses. It is produced mainly in Northern Greece, particularly Western Macedonia, from either straight sheep milk or a blend of sheep and goat milk. 

Matured for at least a 3 month period, the drum shaped cheese has a thin, yellowish brown hard rind. Kefalograviera has an ivory coloured, hard interior with lots of small holes. It has a pleasant, salty and slightly nutty flavour with a rich aroma and smooth mouth feel.

Please contact one of our friendly sales representatives to enquire about our cheeses.

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